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Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.

Chef Sean Sherman's business, The Sioux Chef, specializes in Native American food -- specifically the pre-reservation foods of the Dakota and Ojibwe people who lived on the Great Plains. "I'm trying to really stay true to a lot of the indigenous ingredients as much as possible," he says.

It takes 1 gallon of water to grow a single almond, according to Tom Philpott, food and agriculture correspondent for Mother Jones and author of "California Goes Nuts." Eighty percent of the world's almonds are grown in California, which is experiencing a severe drought.